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Last active Apr 12, 2019
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Focaccia genovese

Focaccia genovese


For one 25x40cm focaccia:

  • 300g bread flour
  • 190g water
  • 20g extra virgin olive oil
  • 7g salt
  • 5g instant dry yeast

For the brine:

  • 30g lukewarm water
  • 10g extra virgin olive oil
  • 3g salt


  1. Mix and knead the dough. For more details on the technique, see here. Some tips:
    • I prefer to dissolve yeast in part of the water before adding it to the mix.
    • Given you've experienced slow raising in the past, try using lukewarm water.
  2. If you're preparing more than one focaccia, let the dough rest for 10-15 minutes and then divide. You should aim at ~0.5g of dough per cm2.
  3. Let proof in a warm place until doubled in size, it should take ~1 hour. I use the oven with just the light on.
  4. Coat the baking tray with oil, pour the dough on it and coat the dough with oil as well.
  5. Stretch the dough to cover the tray. If it shrinks, let it rest a bit more and try again. Video.
  6. Proof for 30-40 minutes.
  7. Spread the brine over the surface and dimple the dough with your fingers. Video.
  8. If you want to add some toppings (e.g. cherry tomatoes, olives, onions), do it now.
  9. Proof for at least 60-75 minutes, until puffy.
  10. Bake for 15-20 minutes in a preheated oven at 220-240C (450F).

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